Chickpea Polenta Lasagna With Spinach Walnut Pesto Recipe

Craving lasagna but want a healthier, gluten-free twist? This Chickpea Polenta Lasagna with Spinach Walnut Pesto is the answer! A vibrant and flavorful alternative to traditional pasta lasagna, this recipe layers creamy polenta, protein-packed chickpeas, and a zesty spinach walnut pesto for a truly satisfying and delicious meal. Perfect for a weeknight dinner or a special occasion.

Prep Time 30 mins

Cook Time 90 mins

Calories 393.1 kcal

Protein 26g

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Chickpea Polenta Lasagna With Spinach Walnut Pesto

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chickpea Polenta Lasagna With Spinach Walnut Pesto

4 cups water
1/2 tsp kosher salt
1/4 cup olive oil
Garbanzo Flour
5 ounces fresh spinach
2 cloves garlic
1/2 cup walnuts
Dried Leaf Basil
Extra Virgin Olive Oil
1/4 cup grated Parmesan cheese
1/4 tsp salt
24 ounces marinara sauce
Yellow Onion
Tomatoes
Ricotta Cheese
Mozzarella Cheese
1 cup polenta
1 tablespoon nutritional yeast (optional)
1/4 tsp black pepper
1 (15 ounce) can chickpeas, rinsed and drained
fresh basil leaves (optional)

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How to Make Chickpea Polenta Lasagna With Spinach Walnut Pesto

Preheat oven to 375°F (190°C).
Prepare the polenta: Bring 4 cups of water to a boil in a large saucepan. Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for 20-25 minutes, or until creamy and thick, stirring occasionally.
Make the pesto: While the polenta simmers, combine spinach, walnuts, Parmesan cheese, olive oil, garlic, nutritional yeast (if using), salt, and pepper in a food processor. Process until smooth.
Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Layer half of the polenta, followed by half of the chickpeas, half of the pesto, and more marinara sauce.
Repeat layers: Top with the remaining polenta, chickpeas, pesto, and marinara sauce.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and bubbly.
Rest: Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves (optional).

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

28g

Fat

41g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes European Italian Mediterranean American Healthy Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation Diabetic Vegetarian Dietary 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Chickpea Polenta Lasagna With Spinach Walnut Pesto?

Chickpea Polenta Lasagna With Spinach Walnut Pesto takes about 120 minutes from start to finish — roughly 30 minutes to prepare and 90 minutes to cook.

How many calories are in Chickpea Polenta Lasagna With Spinach Walnut Pesto?

Chickpea Polenta Lasagna With Spinach Walnut Pesto has approximately 393.1 calories per serving, with about 26 g protein, 5 g carbohydrates and 49 g fat.

What ingredients do I need for Chickpea Polenta Lasagna With Spinach Walnut Pesto?

The key ingredients for Chickpea Polenta Lasagna With Spinach Walnut Pesto are Water, Kosher Salt, Olive Oil, Garbanzo Flour, Spinach, Garlic Cloves. See the full list with measurements above.